Cheesy Franks and Potatoes Recipe

I came up with this recipe primarily because my husband loves hot dogs and I needed a break from standard fare using franks. It was an instant hit. Even I enjoy the rich taste.—Shirley Bradley, Wildwood, Florida

Nutritional Facts

Directions

In a large skillet over medium heat, brown hot dogs in oil for 2-3 minutes or until lightly browned. Remove with a slotted spoon. In the same skillet, saute onion and green pepper until tender.

In a small bowl, combine the soup, cream and onion mixture. Place potatoes in a greased 11-in. x 7-in. baking dish; sprinkle with salt. Top with hot dogs. Pour soup mixture over all. Bake, uncovered, at 350° for 30-35 minutes or until heated through.Yield: 6 servings.

Originally published as Cheesy Franks and Potatoes in Casserole Cookbook
2001, p77

"OMGoodness, this was wonderful!! My husband ate half of it, alone! Made a couple changes to suit us ~ did not cook onion/pepper in oil ~ just added to soup mixture. Heated cheddar soup in micro. just til warm ~ seemed to blend better with half-half. Also added extra potato; did not peel. Definitely will make again, and again. Very, very easy to make ~ highly recommend!! K."